Sunday Morning Almond and Greek Yogurt Pancakes with Blueberry Drizzle

There is just something about pancakes that scream Sunday morning to me. Maybe its the fact that they are usually a breakfast treat/ indulgence that I never have time for during the week. Or maybe its because they remind me of weekend mornings when I was a child. Or maybe its because the very first morning that Danny and I woke up in our apartment was a Sunday and I made pancakes for breakfast to celebrate. Maybe its all of these reasons rolled into one. Either way every Sunday morning, I am tempted to whip up some pancakes.


I love pancakes of all types. Whole wheat, buckwheat, blueberry, chocolate chip, or any other pancake variety is the pancake for me. Yet, as many Sunday mornings have come and gone, I began to dream about crafting a pancake recipe that was perfect for me. Here were the goals I set for my journey into making the perfect stack of pancakes.

1. The pancakes had to taste great.

2. The pancakes had to have substance, if I am going to eat pancakes I want them to fuel me for my day, not leave me with a sugar crash.

3. The pancakes had to have some sort of fruit component, because fruit, in my opinion makes all breakfasts better.

4. The pancakes had to be simple enough to make on a lazy Sunday morning, but also special enough for a Sunday morning breakfast treat.


With all of these goals in mind I set out on my pancake journey. In order to satisfy my first goal of the pancakes tasting great, I decided to give them almond flour base for something different and delicious. To give them substance, I went for greek yogurt. Not only goes greek yogurt add protein to these beautiful pancakes, it also helps make a fluffy pancake. Talk about a win-win ingredient. To satisfy the need for a fruit component I decided to take blueberries, the most common fruit to put in a pancake, and make it into a simple blueberry syrup, perfect for drizzling on top of a warm stack of pancakes. Lastly, these pancakes are as easy to make as any other pancake recipe I have ever encountered. You mix dry ingredients, then add wet ingredients, mix, and then you are good to go. The blueberry syrup is also as simple as boiling water!


The end result of this recipe, is a light and fluffy pancake that will keep your taste buds watering. The almond flavor comes through beautifully and gives these pancakes a new flavor without deviating too much from the classic pancakes you know and love. The blueberry drizzle is not too sweet and compliments the almond flavor beautifully. If blueberries aren't your thing, feel free to top these with your favorite syrup, it will still taste great! Also I guarantee these pancakes will keep your belly full for a Sunday full of outdoor activities, or binge watching. Either activity, these pancakes have you covered! If you can read and flip a pancake, and boil water you can make this recipe!



Ingredients for Pancakes:

1 1/2 cups almond flour

1/2 cup flour

3 tsp baking powder

¼ tsp salt

2 tbsp sugar

1 cup almond milk (I use unsweetened vanilla but use what you like, both dairy and dairy free milks work well for this recipe)

2 eggs

1 cup Greek yogurt (I use 0% fat but you can use whatever greek yogurt you like)

1 tsp almond extract

1/2 cup slivered almonds, optional for garnishing

Ingredients for the blueberry drizzle.

1 pint fresh blueberries

1 cup water

3 tbsp sugar




Directions:

1. Prepare the blueberry drizzle. Combine blueberries, water, and sugar in a small pot over medium/low heat on your stove. Stir occasionally and let it cook/thicken as you cook your pancakes!

2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.



3. Pour the milk, eggs, greek yogurt and almond extract into the flour mixture and whisk gently until all ingredients are combined. It is normal for pancake batter to have a few small lumps, so don't go crazy trying to get your batter perfect!



4. Now its time to cook the pancakes! Heat a pan over medium heat and grease with a little bit of butter.

5. Pour pancake batter onto the pan making. I use a ¼ cup measuring cup to pour my batter, so that all of my pancakes are roughly the same size. But you can make yours any size your heart desires.



6. Let the pancakes cook until small bubbles form in them, usually 3ish minutes. Then flip and cook for another minute or two. Keep going until the pancakes are done.



*Pro tip* put pancakes that are done on a cookie sheet in your oven (heated to 200 degrees) to keep them warm. This way no one’s pancakes get cold.

7. When all pancakes are done pile some onto a plate, drizzle the blueberry syrup mixture on top, sprinkle with almonds, and enjoy!



*This recipe makes approximately 18 pancakes!


Serving Suggestions:

*These pancakes taste great on their own with a warm cup of coffee.

*These pancakes also pair incredibly well with bacon!

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